ingredients
The dough:
High grade flour 600g
Egg 1pcs
Yeast 25-30g
Milk1cup
Salt 1tsp
Sugar 1tsp
Sunflower or olive oil or butter 100ml in total
Filling:
Cabbage1/2 medium head of cabbage
Onion 1pcs
Boiled eggs 5pcs
Butter or vegetable oil 100g
Milk About 1/2 or 2/3 cup
Black pepper, caraway seeds, salt To taste
Method
1 The dough:
In 1cup warm milk add sugar and crush the yeast. Leave in a warm place for 10 minutes to active. Add 8 or 9 tbs flour and leave for 20-30 minutes (brew).
2Add oil, egg, salt and the rest of flour until the dough is elastic and will not keep up with the walls of the bowl and stick to your hands.
3Cover the bowl and put in a warm place for 1-2 hours. The dough should increase in size by half.
4 Filling:
Shred cabbage and still with salt lightly. Fry onions with a little oil then put cabbage into a saucepan, pour milk, add caraway seeds and black pepper, cover and leave to stew until the moisture evaporates.
5 When cabbage is almost ready, add butter or oil, stir and lightly fry for another 5 minutes. (If you wish you may add 5 boiled eggs chopped into cabbage filling)
Leave filling to cool down.
6 Making shape and baking:
Put the dough on floured surface and form a <sausage> 5cm wide. Cut into 16-18pcs and roll into balls. Flatten balls by hand or using a rolling-pin to make circle with a diameter of 10cm. Put cabbage filling with a spoon in the middle of circles, close and pinch up the edge.
7 Oil the baking pan or sheets. Put Pyrizhky on the sheets stitch down ( then they will not reveal when baking) and let them for another 15-20 minutes to allow the dough to rise again slightly. Lubricate the tops of Pyrizhky with an egg with milk to make them nice and shiny. Bake at 200C for about 20 minutes until the golden brown.
